Green Bean Casserole

My grandmother never measured anything when making green bean casserole, yet it always tasted exactly the same. Years later I learned she used the back of her hand to gauge water levels and counted seconds while whisking the sauce. When I finally pinned down a recipe, I realized some dishes are meant to feel familiar no matter how precisely you document them.

Last Thanksgiving my brother walked into the kitchen, saw the bubbling casserole, and said, now it feels like the holidays. Something about that crispy golden top bubbling away in the oven signals comfort food like nothing else. We ended up fighting over the last serving.

Ingredients

• 1 lb fresh green beans: Fresh beans hold their texture better than canned and taste noticeably brighter
• 2 tbsp butter: Use unsalted so you can control the seasoning
• 2 tbsp all-purpose flour: This creates the silky base for your cream sauce
• 1 cup whole milk: Full fat milk gives the sauce the rich texture you want
• 8 oz cremini mushrooms: These add earthy depth that makes the sauce taste homemade
• 1/2 cup sour cream: The secret ingredient that makes the sauce tangy and luxurious
• 1 1/2 cups crispy fried onions: Do not skip these, they are essential

Instructions

Blanch the green beans:

Boil salted water and cook beans 4 to 5 minutes until bright green then plunge into ice water immediately to stop cooking

Build the flavor base:

Melt butter in a skillet then cook onion 2 to 3 minutes before adding garlic and mushrooms until tender and dry

Make the creamy sauce:

Stir in flour for 1 minute then gradually whisk in milk and broth until thickened about 3 to 4 minutes

Finish the sauce:

Remove from heat and stir in sour cream salt pepper and nutmeg until completely smooth

Assemble and bake:

Coat beans in sauce transfer to baking dish top with 1 cup fried onions and bake 25 minutes then add remaining onions for 5 more minutes

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This recipe saved my first dinner party when everything else went wrong. My guests actually asked for seconds and thirds not realizing I had burned the main course earlier that evening.

Make Ahead Magic

Assemble everything except the fried onions up to 24 hours before baking. Cover tightly and refrigerate then add onions and bake when ready.

Customization Ideas

Try adding crispy bacon bits or shredded gruyere cheese to the sauce for extra richness. A splash of sherry in the sauce adds lovely depth.

Serving Suggestions

This casserole pairs beautifully with roasted turkey glazed ham or a vegetarian nut roast. Let it rest 5 minutes before serving so the sauce sets slightly.

• Make extra fried onions because they disappear fast
• Leftovers reheat surprisingly well the next day
• Consider doubling the recipe for larger gatherings

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Some dishes taste better the second day but green bean casserole rarely makes it that long in my house.

Recipe FAQs

→ How do I keep green beans tender yet crisp?

Blanch green beans in boiling salted water for 4-5 minutes, then immediately cool in ice water to stop cooking and retain their bright color and crispness.

→ Can I use frozen green beans?

Yes, thaw frozen green beans before use and adjust boiling time accordingly to avoid overcooking for the best texture.

→ What mushrooms work best for the sauce?

Cremini or button mushrooms provide a mild, earthy flavor and tender texture that complement the creamy sauce well.

→ How to achieve a smooth creamy sauce?

Cook butter, onions, and mushrooms first, whisk in flour to form a roux, then gradually add milk and broth while stirring until thickened.

→ What enhances the crispy fried onion topping?

Adding the fried onions in two stages—part before baking and part near the end—creates a golden, crunchy texture with rich flavor.

→ Can this dish be prepared ahead?

Assemble the casserole without fried onions, refrigerate up to 24 hours, then add onions and bake before serving.